Cherry, Peach and Burrata Salad

Full top-down view of the finished cherry peach burrata salad on a large platter with serving utensils and scattered ingredients.

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Cherry, Peach and Burrata Salad

This cherry peach salad with burrata is peak summer on a plate! The ripe, juicy fruit pairs so well with the creamy cheese, crunchy hazelnuts, a simple lemony dressing and tons of fresh basil. It's perfect for warm nights, dinner parties, light lunches or when you just want something fresh and satisfying.

Prep Time: 15

Total Time: 15

Servings: 4

Calories: 167kcal

Author: Nicole Gaffney

Ingredients

2 ripe peaches sliced
1 cup sweet cherries pitted and halved
2 tablespoons extra virgin olive oil plus more for drizzling
1 tablespoon fresh lemon juice
Flaky sea salt to taste
Freshly cracked black pepper to taste
2 cups arugula
2 balls burrata about 4 oz each, room temperature
1 handful fresh basil leaves torn
¼ cup hazelnuts toasted and roughly chopped

Instructions

Add the peach slices and cherries to a large bowl.
Drizzle with olive oil and lemon juice, then sprinkle generously with sea salt and pepper and mix to combine. Taste and adjust as needed.
Arrange arugula on a platter, then spoon the fruit over top.
Tear the burrata into large pieces and gently nestle it among the fruit, then drizzle with more olive oil and season with flaky sea salt and cracked black pepper.
Scatter the torn basil and hazelnuts over the top.
Serve immediately at room temperature.

Notes

Taste your fruit before making the salad. If it's very sweet, add extra acid like lemon juice or white balsamic vinegar. If it's not sweet enough, a drizzle of honey helps balance the flavors.
Bring your burrata to room temperature before serving to get the most out of its creamy center.
Cut your peaches just before assembling the salad to keep them from browning and getting mushy. If prepping ahead, toss them in a little lemon juice and keep them chilled until you're ready to serve.

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